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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 1 |
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since I grew up in s. f,I had the sea in my blood :-). Ingredients:
1/4 cup olive oil |
2 large spanish onions, chopped |
19 rinsed in milk anchovies, crushing the anchovies into the oil to form a paste |
3 tablespoons ground fennel |
1 tablespood rosemary |
1 lb spinach leaves |
1 1/2 teaspoons pepper |
2 (8 ounce) bottles clam juice |
3 pinches saffron threads, steeped in 1/4 cup tepid dry white wine until needed |
1 lb small macaroni noodles, add at en (cooked seperately) |
30 garlic cloves, finely chopped |
28 ounces whole canned tomatoes, blendered |
15 ounces canned tomatoes, blender |
1 (10 ounce) can tomato paste |
1 1/2 cups dry red wine |
2 large russet potatoes potatoes, cut into chunks |
1 small potato, cut into chunks |
1 1/2 cups large green pitted olives, pitted and quartered |
1 1/2 lbs boneless cod, cut into 2-inch pieces or 1 1/2 lbs catfish, halibut, shark, sea bass, monkfish, snapper |
baby clams |
juice baby clams |
3 dashes tabasco sauce |
3/4 cup dried basil |
1 tablespoon dried oregano |
zest of one lemon |
1 1/2 teaspoons pepper |
Directions:
1. 1. Cook pasta,In a large flameproof casserole over medium high heat, heat the olive oil. Add the onion +Heat olive oil to medium and add anchovies,garlic and cook 3 minutes, stirring often.
2. 2. Add the tomatoes, tomato sauce, wine, potatoes, and olives,Saffron, ,ETC. Bring to a boil, cover the pan, and simmer for 25 minutes or until the potatoes are tender.3. Add the fish+clams, re-cover the pan, and simmer for 9 minutes or until the fish is opaque. Stir in the basil, oregano, parsley, and pepper. taste for seasoning,mix in cooked macaroni.
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